Scrambled Eggs for a Large Group: A Professional Recipe Guide

Published: Dec. 19, 2024

Total Preparation & Cooking Time: 25 minutes | Prep Time: 5 minutes | Cooking Time: 20 minutes

Ingredients (for 24 servings)

Adjust quantities based on group size; proportions below yield approximately 24 servings.

• 24 large eggs (≈1.5 lbs/680g)

• ½ cup half-and-half (or heavy cream, 120ml) – for creaminess

• 1½ teaspoons Diamond Crystal kosher salt (or ¾ teaspoon fine sea salt) – adjust to taste

• 6 tablespoons unsalted butter (85g), divided: 3 tbsp for initial cooking, 3 tbsp chilled for finishing

• Black pepper, freshly ground – for garnish

• Sliced chives (optional) – for garnish

Professional Preparation Steps

Step 1: Prepare the Egg Base

In a large mixing bowl, combine eggs, half-and-half, and salt. Whisk vigorously for 1–2 minutes until the mixture is completely uniform, with no visible streaks or unmixed yolks. This ensures a smooth, homogeneous base and prevents uneven curdling during cooking.

Step 2: Heat the Pot & Coat with Butter

Preheat a heavy-bottomed Dutch oven (6–8 quart capacity) over medium-low heat. Add 3 tbsp of the cubed butter, stirring occasionally until fully melted and foaming subsides (≈1–2 minutes). Swirl the pot to evenly coat the interior with butter, creating a non-stick barrier to prevent sticking.

Step 3: Cook the Eggs (Low & Slow)

Pour the prepared egg mixture into the butter-coated Dutch oven. Using a heat-resistant wooden spoon, stir in slow, continuous figure-8 motions around the perimeter and bottom of the pot. This technique incorporates air into the eggs, fostering a light, fluffy texture.

• Key Technique: As eggs thicken, small clumps will form. Continue stirring until one drag of the spoon reveals the pot’s bottom for a brief moment before the eggs refill that space (≈6–8 minutes total). This indicates controlled, gentle cooking to avoid overheating.

Step 4: Finish with Chilled Butter

When the eggs are 90% set (runny yet cohesive), immediately remove the pot from heat. Add the remaining 3 tbsp of chilled butter cubes. Use the wooden spoon to gently scrape and fold the clumps, turning them over for 30 seconds to 1.5 minutes (adjust for desired firmness: 30 seconds for creamy, 1 minute for tender). The result should be a glossy, barely set texture with a slight runny core.

Step 5: Serve Immediately

Transfer the scrambled eggs to a pre-warmed serving platter or individual bowls (to maintain temperature). Garnish with freshly ground black pepper and sliced chives (optional). Serve promptly, as residual heat will continue to thicken the eggs.

User Experiences & Variations

• Adjusting for Smaller Groups: For 8–10 people, reduce eggs to 12–15 large eggs, butter to 4 tbsp, and half-and-half to ¼ cup. Pair with cured meats or fermented beverages (e.g., kumis) for cultural flair.

• Creaminess Enhancements: Add ¼ cup shredded pepperjack or Colby cheese (meltable varieties) or a splash of bacon fat (1–2 tbsp) for richer, silkier texture.

• Oven Alternative: For hands-off cooking, bake eggs in a 250°F (120°C) oven, stirring every 5 minutes and adding butter at the final stage (similar to low-temperature baking).

• Restaurant-Style Fluff: A small Glenwood Springs eatery adds 1–2 tbsp pancake batter to eggs, creating dramatic puffiness from leavening agents.

• Industrial-Scale Adaptation: Substitute the Dutch oven with an 2’×4’×11” oblong pan for large batches (5–20 gallons). Use silicone spatulas to avoid scratching pans, ensuring thorough scraping of edges.

Note: This recipe prioritizes even heat distribution and gentle stirring to achieve restaurant-quality scrambled eggs for large gatherings. Adjust techniques based on group size and equipment availability.